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In Reply to: Re: Holding a whole pork loin posted by Jackitup on June 23, 2014 at 22:05:12:
I am cooking it at home and then transporting it to a local club. There is a happy hour, or hour and a half, and then a pot luck meal will be served. I will slice at the site. I am now planning, based on the feedback you both gave, to cook it to 135 and then sear it on site. I don't need the hour and a half cocktail hour.
Thanks for all of your help. It is imperative that this event goes well.
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